香ばしさと熟成の旨味がたまらない！一晩じっくり冷蔵熟成させたバゲットの作り方

Hi, I'm Ken, a baker. This time, I baked baguettes using the "overnight method," which involves letting the dough mature overnight. ・For more detailed instructions, please see my blog below. https://pain-and-brot.com/588/ ・[Recipe (makes two 30cm baguettes)] Strong flour: 210g (70%) All-purpose flour: 90g (30%) Water: 210g (70%) Salt: 6g (2%) Instant dry yeast: 0.9g (0.3%) Malt syrup: 0.9g (0.3%) *The percentages in parentheses are baker's percentages. *This recipe uses a mix of strong flour and all-purpose flour. If you're using French bread flour, simply replace all the ingredients with that. *If you don't have malt syrup, you can make this without it. ・[Process] Day 1 1. Prepare ingredients and make dough (30 minutes) 2. First rise (28°C/100 minutes) *Fold the dough after 30, 60, and 100 minutes. 3. Allow to rise in the refrigerator (12-20 hours). Day 2 4. Reheat (60 minutes) 5. Divide and roll (5 minutes) 6. Let the dough rest (25 minutes) 7. Shape (10 minutes) 8. Second rise (room temperature/35 minutes) 9. Finish (5 minutes) 10. Bake (35 minutes) *The time indicated in parentheses is an estimate. *The rise time should be used as a guide only. The rise time may vary depending on the dough temperature and room temperature. *The baking temperature and baking time should be used as a guide only. Because oven power varies slightly between models, the final baked product may not be the same even if baked at the same temperature for the same time. [Follow us below!] X: https://x.com/pansyokunin_ken Instagram: https://www.instagram.com/boulangerke... Sound used (opening jingle): OtoLogic (https://otologic.jp) VOICEVOX: Ryusei Aoyama